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Wednesday, January 25, 2012

Red Velvet Cupcakes

Valentine's day is coming up. When it comes to valentine's day, I'm not a huge fan...and I'm in a relationship. Typically people who don't like valentine's day are just sad that they don't have a valentine. Not me. I just think it's a really dumb holiday because it isn't actually special. Birthdays, anniversaries, and so forth are special because they are "your day." Valentine's day is a day where everyone has to get PERFECT gift or plan the perfect date and make it super special for your valentine. I think it's just silly. I'm much more into random "Valentine's day moments" where you and your sweetheart just decide to do something special because you love each other. That's special.

However, Valentine's day does mean really pretty desserts and lots of chocolate...

So I guess I'm not completely turned off from Valentine's day. I do love making cute desserts. And so here we go: Red Velvet Cupcakes...the perfect dessert for Valentine's day :)

If you put "red velvet" anything in a title...I will try it. Red velvet is easily my favorite thing ever when it comes to desserts. Peanut butter and chocolate are a close second, but red velvet takes the cake (pun intended). I found this recipe on my latest obsession: Joy of Baking and then I simply changed it up a little based on what ingredients I had and the fact that I wanted to double the recipe and make 24 cupcakes instead of 12. Also, I used a different Cream Cheese Frosting recipe from Skinny Taste. When it comes to frosting I like it better when it is light and fluffy. Plus, this called for less ingredients. Now, check out my amazing Red Velvet Cupcakes!

3. In a large bowl, beat the butter until light and fluffy. Beat in the sugar until light and fluffy. Then, add in the eggs and beat until well combined. Finally, beat in the vanilla until well combined.

4. In a small bowl, whisk the buttermilk with the food coloring. Then, alternate adding the dry ingredients and the buttermilk into the wet ingredients in three additions, starting and ending with the flour. Mix until just combined.

5. In a small cup, mix the vinegar and the baking soda and quickly fold into the batter.

6. Fill the cupcake cups about 2/3 full and then bake for about 20 minutes or until a toothpick comes out clean.

For the frosting:

1. Using an electric mixer, beat the cream cheese until light and fluffy. Slowly add in the powdered sugar. Finally, mix in the vanilla.